Chemical and preservative free peeled potatoes

Abstract

Various embodiments are described herein of a method and apparatus that can be used to extend the shelf-life of potatoes without adding preservatives or chemicals.

The invention claimed is: 
     
       1. A method for peeling and packaging potatoes using a processing line, wherein the method comprises:
 maintaining the potatoes in a temperature range that is from about 1 to 10 degrees Celsius; 
 peeling the potatoes; 
 inspecting the peeled potatoes; 
 vacuum-packing the inspected potatoes into bags that have an oxygen barrier; and 
 spraying the potatoes with a mist having a temperature in the temperature range during and after peeling until the potatoes are vacuum-packed, wherein the vacuum-packing is performed before the potatoes start to discolor, the peeling and vacuum-packing are done without using chemicals or preservatives, and the potatoes are maintained in the temperature range while the potatoes are processed by the processing line. 
 
     
     
       2. The method of  claim 1 , wherein the temperature range is from about 1 to 3 degrees Celsius. 
     
     
       3. The method of  claim 1 , wherein the bags comprise nylon bags having a thickness of at least 2 mm. 
     
     
       4. The method of  claim 3 , wherein the bags have an oxygen transfer rate that is less than about 5 cc/100 inches 2 /24 hours at 72 degrees Fahrenheit at 0% RH. 
     
     
       5. The method of  claim 1 , wherein the vacuum-packing is done using about 10 to 0.5 millibar of suction pressure. 
     
     
       6. The method of  claim 1 , wherein the potatoes are packed flat to minimize formation of air pockets. 
     
     
       7. The method of  claim 1 , wherein the method further comprises piling packages of potatoes in a given box with a cardboard layer between each row in the given box in order to distribute weight of the packages evenly. 
     
     
       8. The method of  claim 1 , wherein the method further comprises cutting the inspected potatoes before vacuum packing, the cutting being done by slicing, dicing or performing a parisienne cut on the potatoes. 
     
     
       9. The method of  claim 1 , wherein prior to the peeling and packaging of the potatoes, the potatoes are kept in a first cooler at a temperature range of about 1 to 3 degrees Celsius, and after packaging the packaged potatoes are kept in a second cooler at about 1 degree Celsius. 
     
     
       10. A method for peeling and packaging potatoes using a processing line before the potatoes start to discolor without using chemicals or preservatives, wherein the method comprises:
 maintaining the potatoes in a temperature range that is from about 1 to 10 degrees Celsius; 
 peeling the potatoes; 
 inspecting the peeled potatoes; 
 vacuum-packing the inspected potatoes flat to minimize formation of air pockets; and 
 spraying the potatoes with a mist having a temperature in the temperature range during and after peeling until the potatoes are vacuum-packed, wherein the potatoes are maintained in the temperature range while the potatoes are processed by the processing line.